Reviewing a couple double decoction mash schedules I noticed the first decoction gets pulled from the protein rest; goes through a short Beta rest and returned to the main mash after decocting for a period. this means the main mash stays at a protein rest for 2 or more hours. And with today's well modified malts, especially the US varieties, isn't that going to destroy any head retention? I thought 30 minutes at 122-129 was about the max you would want to be at that level? I have had excellent results decocting between Beta and Alpha rests and didnt see the point to decoct into mashout. What am I missing?

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Primary:On Reflection APALagering: ViennaDrinking: Whenever I'm not working or driving

What I've been doing is starting with an acid rest, which may help with acidifying the pH, then while the decocted portion is boiling, I raise the heat on the main mash by recirculating and heating until it gets to a protein temp, then when I add the decoction back it goes right to the beta rest. This way I get three rests for the price of one decoction.

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Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)Homebrewing since 1990AHA member since 1991, now a lifetime member BJCP judge since 1995

What I've been doing is starting with an acid rest, which may help with acidifying the pH, then while the decocted portion is boiling, I raise the heat on the main mash by recirculating and heating until it gets to a protein temp, then when I add the decoction back it goes right to the beta rest. This way I get three rests for the price of one decoction.

I might have to try that one.

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Jeff RankertAnn Arbor Brewers GuildAHA Governing Committee BJCP NationalHome-brewing, not just a hobby, it is a lifestyle!

What I've been doing is starting with an acid rest, which may help with acidifying the pH, then while the decocted portion is boiling, I raise the heat on the main mash by recirculating and heating until it gets to a protein temp, then when I add the decoction back it goes right to the beta rest. This way I get three rests for the price of one decoction.

Gonna try decoction on a hefe for the first time soon, and would like to know if there is any limit on how long you can stay in the acid rest without risk.

If I mash in at 111 F for a ferulic acid rest and let it sit for 10 minutes then pull my decoction, can I just let the mash hang out at 111 (and falling...) while I'm taking the decoction through a sacc rest then a short boil? Shouldn't be more than an hour.

Will I be risking anything with the mash sitting below protein rest temps?

Gonna try decoction on a hefe for the first time soon, and would like to know if there is any limit on how long you can stay in the acid rest without risk.

If I mash in at 111 F for a ferulic acid rest and let it sit for 10 minutes then pull my decoction, can I just let the mash hang out at 111 (and falling...) while I'm taking the decoction through a sacc rest then a short boil? Shouldn't be more than an hour.

Will I be risking anything with the mash sitting below protein rest temps?

No. Check out Kai's page on the Hochkurz mash. "Not only does it serve to lower the pH by simply using the phosphatase and other acid forming enzymatic activity, but since there is no enzymatic activity that can have a detrimental affect on the final result, there is no rush to move to the next rest."

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Primary:On Reflection APALagering: ViennaDrinking: Whenever I'm not working or driving